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RECIPE: Quick Vietnamese Pickles
- Yield: Makes about 1 cup 1x
Description
Pickled veggies are a delicious addition to bowls, salads, sandwiches, and more, and they’re so easy to make yourself. Plus, pickling is a great way to preserve vegetables so they don’t go to waste. This recipe by food-scientist Wendy Luong first appears in Tofu Mastery, where it is used in her Vietnamese Rice Noodle Bowls With Lemongrass Tofu Balls. Read more about Wendy the Food Scientist and her science-backed techniques for plant-based cooking!
Ingredients
Units
Scale
Instructions
Notes
Add these to Wendy’s Vietnamese Rice Noodle Bowls With Lemongrass Tofu Balls or use them in a banh mi sandwich.
